Posted by fourclankitchen on February 21, 2010
Mexican food is a favorite in our house and these easy beef tacos make a rapid weekday dinner. The leftovers are easily taken for lunch rolled up in tortillas or leftover rice from another day. This really is quick: I use the Southwestern taco seasoning pouch made by Simply Organics, and 96% lean grass fed beef (both available at Whole Foods). In addition to being not much more fatty than chicken legs, this beef is moist and delicious. Its low fat content allows you to skip the step of rendering the fat from the beef before you start to cook with it.
Here is how you do it. Sauté the onions and tomatoes, then add the ground beef and the seasonings. When the meet is thoroughly cooked, add the cilantro. Warm the taco shells and fill with the meat and sprinkle your favorite cheese on top (I use the Organic Valley Mexican Blend, but any cheese will do). Occasionally, I melt the cheese by putting the tacos under a broiler for a minute or so (no longer, or else the shells get soggy or worse, burnt).
1 ½ lbs. 96% lean ground beef (this is enough for 12-15 tacos)
2 tbs. vegetable oil
1 large onion, finely chopped in the food processor
4 large tomatoes (any kind), finely chopped (pulsed) in the food processor
1 Simply Organic Southwestern Taco Seasoning Pouch (or any other brand of your choice)
Salt to taste (you may not need it).
½ cup cilantro
Grated cheese for garnish (however much you like).
Heat the oil and sauté the onions till soft, about 5 min. Then add the tomatoes and sauté till they lose some water and begin to caramelize a little, about 5 min. (Turn on the oven to 350˚F at this point). Then add the beef and the seasoning and mix till no lumps remain. Cook the beef till thoroughly browned- about 10 min. Taste and adjust the salt. Then add the cilantro. Heat the taco shells in the oven for 5 min, then fill with the beef and sprinkle cheese on top. Eat immediately.